Best Raw Chocolate Recipes

• Get the most decadent, antioxidant-rich chocolate

Once you taste the magic of unadulterated cacao, the food of the gods, you might be hooked!

Raw chocolate made from raw cacao has a tremendous amount of antioxidants compared to cooked and alkalized cacao (the commercial kind). Good for your heart, your brain, your bones and your love life – there’s pretty much nothing this super food can’t do. Learn more about the health benefits of chocolate.

The following recipes use raw cacao without the addition of milk, which is known to have an “antioxidant-blocking” effect. No dairy doesn’t mean you can’t enjoy creamy favourites like chocolate ice cream, hot chocolate and even raw chocolate milk! The recipes are packed with flavour enhancing superfoods for a nutrition boost like no other.

All the recipes are gluten-, dairy-, and sugar-free.

Unpasteurized, unfiltered, raw honey is a most amazing whole food, a treasure and gift from the bees. Honey can be produced almost anywhere in the world, and I encourage you to source it from a local (ethical) beekeeper.

This organic honey is harvested with extreme care, 100% pure, unpasteurized and unfiltered, fresh from healthy beehives. It's an energy packed honey with the highest possible levels of live enzymes, vitamins, minerals and antioxidants, healing agents as a functional whole food.

Agave Syrup

Organic raw agave is a natural sweetener extracted from the heart of the agave plant. It is produced at a low temperature and has a full sweet flavor with subtle molasses tones. Agave is a low glycemic index (GI) sweetener, so it is slowly absorbed into the body preventing spikes in blood sugar. It is 25% sweeter than sugar, so you need less.

Yacon Syrup

Harvested from the Peruvian Yacon root, this is the most truly low-glycemic and low-calorie sweetener because it does not raise blood sugar levels at all. Yacon has antioxidant, anti-microbial, blood sugar lowering, and liver protecting properties. Yacon is very sweet - it is full of oligofructose which cannot be absorbed by the body, so it perfect for diabetics.

Coconut Nectar

Nutrient-rich "sap" that comes from coconut blossoms. This sap is very low glycemic (GI of only 35), is an abundant source of minerals, 17 amino acids, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.

Small batches ensure that our pure, low glycemic Nectar, made from this natural sap, is a raw, enzymatically alive product, minimally evaporated at low temperatures (only to remove excess moisture and allow sap to thicken), never exceeding an average summer day in the tropics.

Many of the raw chocolate recipes require a blender or food processor, which I consider an essential of any healthy kitchen. Some of the ingredients you likely will not have around your kitchen, but you can find them all at your local health food store. Otherwise I have provided links so you can order them online at a cheaper price.

Some of the recipes are extra chocolatey. If you can’t handle cacao’s strong flavour, use half of the amount, and substitute the other half with carob powder. Carob has a similar color and texture, but the taste is toned down – more earthy and not as velvety.

This simple raw chocolate sauce goes will with any fruit, dessert, or even just on your fingertips. It also forms the foundation for other recipes. Mix all these ingredients in a bowl until smooth:

• 7 tbsp of raw cacao powder (if it’s true strong for you, use half and half cacao half carob powder )

• 4 tbsp raw honey , agave or yacon syrup

• 1 tbsp coconut oil (use more if you like a creamier, thicker sauce)

• ¼ tsp sea or rock salt (to heighten the flavour)

• 2-3 tbsp water (for desired consistency)

A decadent treat for when you want a sweet luxurious indulgence. Just one or two satisfies and satiates. Deliciously high in fibre. Also try covering raisins in chocolate.

Dip dried figs and prunes in “chocolate sauce” (see above) and let cool on a plate in the fridge, or eat as is.

Faster Alternative: Put 2-3 Healthy Chocolate Nuggets in a small sauce pan and set to medium. Switch to low when they start melting, and slowly melt just so the pool of chocolate is warm to the touch, but not hot. This will cover about 5-6 dried figs or prunes. Roll the figs and prunes in the sauce and let cool on a plate.

This recipe requires some unusual ingredients, but produces an amazing flavour that tastes just like vanilla yogurt. The irish moss (a seaweed that acts like gelatin when soaked and blended) thickens it up to just the right consistency.

• 1 cup raw cashews, soaked overnight

• 1 ounce Irish moss, soaked in water overnight

• ½ cup almond milk

• ½ lemon, juiced

• 3 tbsp raw honey or desired sweetener

• 1 tsp vanilla extract

• 2-3 tbsp cacao powder or nibs

In a high speed blender, blend the Irish moss with soak water until it becomes a smooth gelly. Add the other ingredients to the blender except the cacao and blend again. Stir in the cacao or nibs by hand. This will produce 3-5 servings. Serve parfait with fruit like raspberries, blueberries, cherries or sliced apples. Yum!

• 1 cup dates

• 1 cup pecans

• ½ cup cacao powder

• 1 tsp vanilla extract

Grind pecans and dates together in a food processor or Vitamix until they form into a sticky “dough”. Mix in the cacao and vanilla powder. Shape into small round brownies, or roll out mixture to a 1-inch thickness and cut into squares.

For a twist, roll into balls and roll in cinnamon, coconut flakes, or crumbled nuts. The possibilities are endless!

Chocolate hazelnut spread with dried blueberries

This spread is very good on yeast-free 100% rye or whole grain bread, as a high fibre breakfast. It is the perfect combination of three super-antioxidant foods: hazelnuts, cacao powder, and blueberries.

• 2 tbsp hazelnut butter

• 1 tbsp raw cacao powder

• 1 tbsp dried blueberries

Mix everything in a bowl and spread on two pieces of whole-grain toast.

Super-charged Chocolate hemp smoothie:

A good snack but also works as a breakfast. Provides lots of magnesium, protein, EFAs, and energy to start your day. Hemp, cacao and maca have a very special healthy synergy. (Skip the coffee!)

• 1 cup almond milk

• 1 tsp cold-pressed hemp oil or coconut oil

• 1 tsp cold-pressed flax oil

• ¼ cup cacao powder

• 1 tsp maca powder

• 3 tbsp raw honey or dates

Blend all the ingredients in a high speed blender. Add a tbsp of hemp seeds or bee pollen for an extra protein boost to carry you through until lunch.

• 1 cup shredded raw coconut

• 1 cup almond flour, or the “pulp” from almond milk

• ¼ cup cacao powder

• ¼ cup raw honey or desired sweetener

• 1 tsp vanilla extract

• ¼ tsp salt (I use Himalayan rock salt)

Mix all the ingredients in a large bowl. Roll into little balls, which you can eat as is, or roll in shaved coconut to make them extra special. If you want them more solid, refrigerate for at least ½ hour. If you want them crunchy, dehydrate them at 110 F in a dehydrator overnight.

Chocolate almond “dip” with apples

• ½ cup raw almond butter

• 3 tbsp cacao powder

• 3 tbsp raw honey or desired sweetener

Mix all the ingredients in a bowl and serve with fresh sliced apples.

• 1 tbsp cacao powder

• 1 tsp coconut oil

• 1 tbsp raw honey or agave nectar

• ½ cup almost hot water

• ¼ cup almond milk

Stir together all the ingredients in a large mug with a spoon. Alternatively, double or triple the recipe and stir ingredients in a sauce pan on low, until the hot chocolate reaches your perfect temperature.

Chocolate buckwheat cereal

• 2 cups sprouted buckwheat (To sprout, soak raw buckwheat for 30 min. Drain and let sprout for a day in a jar covered with a muslin cloth)

• ¼ cup cacao powder or nibs

• 3 tbsp raw honey or desired sweetener

• 1 tsp vanilla

• 1 tbsp cinnamon

Combine all the ingredients in a large bowl, after the buckwheat has sprouted (it should have little tails at least a mm long). Dehydrate in a dehydrator for 8 hours (or overnight). Serve the crunchy chocolate cereal with almond, rice or hemp milk for breakfast.

• 1 cup oat groats, soaked over night

• 1 cup dry, ground oat groats (or substitute this and the above for 2 cups rolled oats)

• ¾ cup dates, mashed into a paste or 1 cup soaked dried apricots, blended

• 1 cup raw cacao nibs

Mix all the ingredients together in a food processor. Shape into round cookie shapes. Eats as is, or dehydrate overnight in a dehydrator at 110 F.

Blend:

• 1 cup almond milk

• 3 tbsp cacao powder or nibs

• 2 tbsp your choice of sweetener (honey, dates, agave, xylitol or yacon syrup are low-glycemic alternatives to sugar).

Add a banana if you want to thicken it up.

Chocolate ice cream

• 3-5 bananas

• 1 tbsp coconut oil

• 1 tsp vanilla extract

• 3 tbsp cacao powder

• 1 tbsp raw honey or desired sweetener

Chop and freeze the bananas for at least 3 hours. Combine frozen bananas with other ingredients in a food processor and blend until whipped and ice cream like.

• 1 avocado, peeled and with the pit removed

• ½ cup cacao powder

• ½ cup carob powder

• 15 dates (soaked and stoned if not soft)

Blend everything in a food processor, Vitamix, or mash by hand until smooth. Scoop into bowls and serve with fruit or creamy almond milk. You can also scoop it into a decorating/piping tube and beautify a cake.

Enjoy these raw chocolate recipes, and as David Wolfe would say, "Have the best day ever!"

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